CrustzCrumbz Learning Lab

Testing new Italian flour - Denti, a toasted wheat flour, this flour is really interesting to use.
Recipe:-
Bread flour - 70%
Denti Crokkia - 30%
Malt powder - 1%
Liquid starter - 25%
Water - 72% (gross, including water from starter)
Salt - 18%

Mixing : improved mix
Bulk : 2 hours with 2 folds
Table rest : 20-30 mins
Pre shape : cut to size/ weight
Rest : 15-20 mins
Final shape : Boule or batard
Overnight proof : 12-18 hours - 8-10C +-
Oven : 240-260C (follow oven instructions)

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Sourdough bagels

Cinnamon rolls, topped with yogurt, honey cream cheese frosting

Simplicity tomato n cheese

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Jalapeño cheese sourdough, hybrid with poolish and liquid starter:
Flour - 90%
Wholemeal - 90%
Water - 75% overall
Poolish - 20%
Starter - 30%
Malt - 1%
Salt - 1.2%
Cheese - 30%-*
(10% just a minute before finishing mixing)
Jalapeño - 13%*
(6% just a minute before finishing mixing)
*Rest time for final inclusion to the dough upon final shaping.
Bulk - 2 hours with 1 fold.
Final proof - 2 hours at 28C.
Baking - 240°C with steam.
(Check your oven for its optimized baking temperature).
This sourdough is really nice to eat, with a good crunch from the jalapeño and the stretchiness of the cheese.
Happy Baking!!

Pain au chocolate

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